Description
A vibrant Puerto Rican classic that combines garlic shrimp with creamy mashed plantains for a rich and flavorful experience.
Ingredients
Scale
- 4 green or slightly yellow plantains
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or butter
- 1/4 cup pork cracklings (chicharrón), optional
- Salt and pepper, to taste
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 4 cloves garlic, minced (additional for shrimp)
- Optional: paprika or fresh cilantro for garnish
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans
Instructions
- Peel and cut the plantains into 1–2 inch pieces. Boil in salted water for 10–15 minutes until tender, or fry for richer flavor.
- Use a mortar and pestle to mash the boiled or fried plantains with minced garlic, olive oil, and optional chicharrón. Season with salt and pepper.
- Heat butter or olive oil in a skillet over medium heat, sauté garlic until fragrant, then add peeled shrimp. Cook until the shrimp turn pink and opaque.
- Mold mofongo onto plates and top with sautéed garlic shrimp, drizzling pan juices over the dish.
- Garnish with chopped cilantro, paprika, and serve with lime wedges.
Notes
Feel free to customize with different proteins or spices to make the dish your own.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 200mg